Review of the sensitivity of different foodborne pathogens to fermentation

Genetics of bacteriocins produced by lactic acid bacteria

Todd R. Klaenhammer · FEMS Microbiology Reviews · 1993 · 643 citations

Life Sciences, Genetics, Microbiology +11

Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria

Kelly A. Stevens, Brian W. Sheldon, N A Klapes et al. · Applied and Environmental Microbiology · 1991 · 572 citations · Full text

Agriculture, Food Science, Microbiology +16

Another explanation for the toxicity of fermentation acids at low pH: anion accumulation versus uncoupling

James B. Russell · Journal of Applied Bacteriology · 1992 · 571 citations

Life Sciences, Biochemistry, Microbiology +10

Nisin and its uses as a food preservative

Huan Liandong, Xiuzhu Chen · Tianran chanwu yanjiu yu kaifa · 1995 · 426 citations

Agriculture, Food Science, Microbiology +8

Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods

G J Leyer, L L Wang, Eric A. Johnson · Applied and Environmental Microbiology · 1995 · 403 citations · Full text

Agriculture, Food Science, Microbiology +16